Rispo deep frozen battered courgette flowers
with lemon and almond ricotta mousse


Realisation: easy

Preparation time: about 15 minutes.


How to prepare

Blend the almonds with the lemon peel and add some spoon of extra virgin olive oil. Amalgamate the ricotta cheese and work with a whisk to make the mousse more creamy and homogeneous. To complete add salt and pepper. Store in a refrigerator. Rispo deep frozen battered courgette flower: place the product on special pots and bake in hot oven at 200°C for about 7-8 minutes separately from other products. Serve them with ricotta mousse decorated with a julienne of lemon peel. Enjoy your meal!

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